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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an amazing dish. Itâs so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. âKelly Remington, Arcata, California Ingredients:
2 medium tomatoes, chopped |
1 each medium green, sweet yellow and red pepper, chopped |
1 cup chopped leeks (white portion only) |
1/2 cup chopped celery leaves |
2 garlic cloves, minced |
6 red snapper fillets (4 ounces each) |
topping: |
1/2 cup panko (japanese) bread crumbs |
1/2 cup coarsely crushed baked parmesan and tuscan herb potato chips |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
2 tablespoons butter, melted |
Directions:
1. In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
2. In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.
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